Rosemary Lamb Chops with Wild Mushroom Ragout

Ingredients

• 8 center-cut lamb chops
• ½ cup see note celery oil
• 1 tsp minced shallots
• 1 clove garlic, minced
• 1 tbsp fresh rosemary
• ½ tsp cayenne pepper
• 2 tsp salt
• 1 cup or other dry red wine cabernet sauvignon
• 2 tbsp balsamic vinegar
• ½ cup chicken broth
• 2 lb ragout; preferably a mixture of button, shiitake, chantrelles and morel mushrooms
• ½ cup ragout unsalted butter
• 6 tbsp ragout Madeira wine
• 1 tbsp ragout minced parsley
• 1 tbsp ragout fresh tarragon
• ½ cup ragout chicken broth
• ragout salt and pepper, to taste
• 1 ragout tomato, peeled, seeded and diced
• fresh rosemary, for garnish

Method

1. In a stockpot, heat the celery oil. Add the shallots and garlic; saute for 2 minutes. Add the remaining ingredients (except for the ragout ingredients) and bring to a boil; remove from heat and transfer to a large pan to cool. When cool, pour over the lamb chops and marinate for at least 3 hours in the refrigerator, turning once or twice.
2. For the ragout, heat the butter in a large saucepan. Add the mushrooms and saute 4 to 5 minutes. Add the Madeira, parsley, tarragon and chicken broth. Cook until the liquid is reduced by half; season with salt and pepper to taste. Add the tomato and cook 2 to 3 minutes.
3. To assemble, remove the lamb chops from the marinade and grill or broil 2 to 3 minutes per side, depending on the thickness of the meat. Place on a serving dish and arrange the mushroom ragout around the chops. Garnish with fresh rosemary.
4. Note: To prepare celery oil, blanch 1 cup packed celery leaves and 1/2 teaspoon celery seeds in boiling water for 30 seconds. Plunge in ice water to cool; drain. In a food processor, blend the leaves and seeds with 1/2 cup extra-virgin olive oil and 2 chives for 45 seconds. Strain the oil before using.

Notes

Yield: 4 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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